For as long as I can remember, my mom has always made AMAZING banana bread. Like different from any banana bread I’ve ever had before kind of banana bread.
My boyfriend Jon and I were both recently talking about how all we’ve been wanting lately is banana bread, so I was determined to veganize my mom’s old recipe. So I’ve always had a bit of a problem with baking without eggs. I’ve tried all the replacement tricks, applesauce, smashed up bananas, you name it, but my cake/bread always comes out flat. I did a little Googling around, and realized that I was missing a key ingredient in my egg substitution, baking powder!
How many of you are aware of this necessary ingredient for egg substitutions? It’s a real game changer.
The second key ingredient in this recipe? Tofutti sour cream! Instead of a nut milk in this recipe, it’s all sour cream which makes this banana bread DENSE.
This is the mother of all banana bread recipes. Everything about it is perfection. Also, both a warning and an FYI: the batter is ADDICTIVE. Plus, it’s vegan so you don’t have to worry about eating it!
A quick note, this recipe is written up as if the 6 TB mashed banana and 1 ½ tsp baking powder are the 2 eggs that are in the original recipe. As in, I add part of the banana and baking powder first, like you would with the eggs in the original recipe. Not too sure if it makes any difference to treat the 6TB of banana and baking powder as eggs, but hey, baking is a science so I’ll stick to the original recipe as much as possible!
So let’s get to it!
½ C vegan butter
1 C vegan sugar
6 TB mashed very ripe banana
1 ½ tsp baking powder
1 ½ C flour
1 tsp baking soda
1 tsp salt
1 C mashed banana
½ C Tofutti sour cream
1 tsp vanilla
½ C chopped walnuts
- Preheat the oven to 350°, and grease your pan. For this particular batch of banana bread, I used a 9x9x2 pan because I didn’t have a loaf pan, but a loaf pan is what my mom always uses to make this recipe.
- Melt the butter (I do it in the microwave) in a large bowl, and combine with sugar.
- Add the 6 TB mashed banana and baking powder, and stir well.
- Add the flour, baking soda, and salt, and stir well.
- Add 1 C mashed bananas, sour cream, and vanilla, and stir.
- Fold in chopped walnuts, and pour into greased pan.
- Bake for 40 minutes, or until a toothpick comes out clean.
Here’s a little way to spruce up your walnuts, I use cinnamon maple walnuts from my local health food store instead of just regular ones! They’re a delicious mix between plain walnuts and candied walnuts cause they’re not tooooo sweet but they are AMAZING.
I love this recipe cause the inside stays super moist, and the outside gets dark and a little crisp around the edges. Just how I love my banana bread!
Banana bread is so fun cause you get to use super ripe and old bananas that probably wouldn’t have been eaten otherwise, and the fun part is the riper the banana, the better! I like to freeze bananas when they’re almost too ripe, and then defrost them when I’m ready to make banana bread. Quick, easy, and almost feels like the ingredients were free cause you’re using bananas that would have gone bad otherwise!
Disclaimer about the photos: sorry for the strange settings that these photographs are taken in, I’m aware that a piece of banana bread doesn’t really look its best next to wood chips. My apartment gets awful lighting, so I’ve gotta resort to the great outdoors!
Do you guys have a go-to banana bread recipe that you swear by? Recipe swap anyone?!